The idea of grilling lettuce may seem a little bizarre, but adding some heat to your salad can transform it into something elegant and delicious. If you’ve had grilled romaine salad before, you know how tasty it is, but if this is your first experience, then you will be in for a treat.The first time I had this version of the salad was at my favorite Italian restaurant Da Claudio, and in true Sherita fashion, I went home and tried to recreate the dish. There was something so memorable about the smoky flavor of that salad. This recipe goes one step further by combining the grilled lettuce with fresh romaine leaves and basil. Plus, topped with crumbled blue cheese and bacon, you can’t go wrong.
I would say the highlight of this recipe is the garlic and anchovy dressing. If you think you don’t like anchovies, think again! You would be surprised at how many dressings have an anchovy base, including Cesar. Don’t be put off by the long ingredient list; this dressing could quickly become your new favorite. So try this recipe at your next dinner party and let me know how your guests enjoyed it!
Grilled Romaine Salad
This delicious salad is an elegant alternative to your traditional Caesar salad topped with its own flavor filled dressing.
- 1 Tbsp Lemon Juice
- 1 Tbsp White Wine Vinegar
- 1 Tbsp Worcestershire
- 1 tsp Capers
- 6 Anchovy Filets with a little added oil
- 6 cloves Garlic peeled
- 1/2 cup Extra Virgin Olive Oil
- Few Dash of Tabasco
- Salt to taste
- 3 Romaine hearts halved
- Olive Oil
- handful Fresh Basil Leaves cleaned and torn
- Salt to taste
- 1/2 cup Crumbled Blue Cheese
- Bacon Bits to taste
Preheat the grill to medium while you start with the dressing.
In a blender, combine the lemon juice, vinegar, capers, salt and garlic and blend until smooth. Then add the Worcestershire, hot sauce, and anchovies. Slowly drizzle olive oil and blend until smooth. Taste, add salt & additional hot sauce if needed and set aside.
Peel off a few outer leaves from each romaine heart and set aside. Cut the romaine in half, and in a large bowl toss with little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender with a slight char. Transfer the halves to a large platter. Spoon a little dressing on each.
Chop the remaining romaine leaves and add to a medium bowl. Toss with remaining vinaigrette, and the basil leaves.
Top the grilled romaine with the chopped, dressed romaine. Garnish with crumbled blue cheese and bacon - serve immediately.
This delicious salad is an elegant alternative to your traditional Caesar salad topped with its flavor filled dressing.